16/06/2026
Over the last year, I’ve made a conscious decision to change my priorities.
For many years I walked around at 17–18 stone, still lean, with visible abs and carrying a lot more muscle from my competitive bodybuilding days. However, approaching my 60th birthday and having stepped away from bodybuilding competition, my focus shifted from building the biggest physique possible to improving my long-term health, mobility, and quality of life.
Today I sit around 14–15 stone, maintaining a lean physique at approximately 10–12% body fat. More importantly, my blood pressure now averages around 111/67, my resting heart rate is approximately 62 bpm, and I feel noticeably more mobile and energetic day to day.
The way I eat reflects those goals.
My diet is built around simple, low-fat, highly digestible foods that my body can utilise efficiently. As we get older, digestion and nutrient absorption are not always as effective as they once were, so food selection becomes increasingly important. I choose protein sources that are easy to digest, carbohydrates that provide energy without digestive stress, and I consume only the amount of food required to support my activity levels and maintain my physique.
I eat the same meals every day, every week, every month. Not because I have to, but because it works. It removes guesswork, creates consistency, and makes staying lean incredibly easy. I’m never hungry, I enjoy my food, my health markers are excellent, and I maintain a physique that I’m happy with all year round.
This approach also reflects how I coach my clients.
I don’t believe in complicated nutrition plans or constantly chasing the latest trends. I believe in building a plan around the individual, their goals, their lifestyle, and what they can realistically sustain long term. Results come from consistency, structure, and adherence—not from constantly changing direction.
I practice exactly what I preach, and after more than 47 years in bodybuilding and physique development, I still believe the fundamentals work best.
